Akanni, Gabriel BidemiDe Kock, Henrietta LetitiaNaude, YvetteBuys, E.M. (Elna Maria)2019-04-032019-04-032018Gabriel B. Akanni, Henriëtte L. De Kock, Yvette Naudé & Elna M. Buys (2018) Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vignasubterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS, International Journal of Food Properties, 21:1, 930-942, DOI: 10.1080/10942912.2018.1460757.1094-2912 (print)1532-2386 (online)10.1080/10942912.2018.1460757http://hdl.handle.net/2263/68765The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. Volatile compounds were isolated from dawadawa-type condiments using headspace solid phase microextraction and analysed by comprehensive gas chromatography coupled to time of flight mass spectrometry. Acids, aldehydes and alcohols accounted for over 70% of the volatile compounds produced in the Bacillus fermented samples. B. subtilis subsp. subtilis SFBA3 produced the highest content of acids (4969.60 μg kg−1), while the highest content of aldehydes (2811.90 μg kg−1) and alcohols (1247.60 μg kg−1) was detected with Bacillus cereus PALB7 and Bacillus licheniformis OALB2, respectively. Sulphur-containing compounds concentration (85.80 μg kg−1) was highest for Bacillus amyloliquefaciens SFBA2. Maximum 2-methyl butanoic acid and 3-methyl butanoic acid concentrations, indicative of typical dawadawa aroma, were produced by B. subtilis subsp. subtilis SFBA3.en© 2018 Gabriel et al. Published by Taylor & Francis. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/).Alkaline fermentationBacillus speciesDawadawaBambara groundnutVolatile compoundsGas chromatography–time of flight mass spectrometry (GC × GC–TOFMS)ExtractionTime of flight mass spectrometry (TOF-MS)Headspace solid phase microextractionSulfur compoundsMass spectrometryFighter aircraftFermentationDrug productsBacteriologyBacillus cereusAldehydesSolid phase microextraction (SPME)Headspace solid phase microextractionArticle